Chilli con carne rubbed beef with avocado and broccoli 'rice'

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How to make Chilli con carne rubbed beef with avocado and broccoli 'rice'

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:55
  • Total Time : 1:10

Ingredients

  • 1 teaspoon dried oregano
  • 1/2 teaspoon chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 650g beef rump roast
  • 1/4 cup extra virgin olive oil
  • 500g broccoli, roughly chopped (including stalk)
  • 3 green onions, chopped
  • 2 avocados, halved
  • 2 garlic cloves, peeled, quartered
  • 1/3 cup lime juice, plus wedges to serve
  • 1/2 cup fresh coriander leaves, plus extra sprigs to serve
  • 200g tomato medley

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper.
  • Step 2 Combine oregano, chilli powder, cumin, ground coriander, garlic powder and thyme in a bowl. Season with salt and pepper. Rub all over beef. Place on prepared tray. Drizzle with 1 tablespoon of oil. Roast for 15 minutes. Reduce temperature to 180°C/160°C fan-forced. Roast for a further 35 to 40 minutes for medium, or until cooked to your liking. Rest, covered, for 10 minutes.
  • Step 3 Meanwhile, place broccoli in a food processor. Process until finely chopped.
  • Step 4 Heat 1/2 the remaining oil in a large frying pan over medium-high heat. Add broccoli and onion. Cook, stirring occasionally, for 15 minutes or until just tender.
  • Step 5 Scoop avocado into a small food processor. Add garlic. Process until smooth. Remove broccoli from heat. Add avocado mixture, lime juice and fresh coriander. Season well with salt and pepper. Toss to combine.
  • Step 6 Heat remaining oil in a small frying pan over high heat. Add tomatoes. Cook, tossing, for 5 minutes or until blistered and charred. Remove from heat. Season with salt and pepper.
  • Step 7 Slice beef thickly. Drizzle with any resting juices. Serve with broccoli ‘rice’, tomatoes, lime wedges and coriander sprigs.

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